Preparation

1. In a small skillet, heat 1 tbsp. oil, one turn of the pan, over medium. Add the peppers. Cook, stirring often, until tender, about 10 minutes; season with salt and pepper. Stir in the basil. Transfer to a bowl.

2. In the same skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium. Add the onion. Cook, stirring occasionally, until tender and light caramel in color, 15 to 20 minutes. Add 1/2 cup water; let it absorb into the onion, about 2 minutes. Remove from heat.

3. Heat a large cast-iron skillet or griddle pan over medium-high. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to a plate.

4. Increase heat to high. Add a thin drizzle of oil all over the skillet. Working in batches, add the meat (try not to overlap the slices). Toss until browned and crisp, about 3 minutes; season the steak.

5. In a nonstick skillet, heat a drizzle of oil over medium. Crack in the eggs and cook until fried or over easy, 3 to 4 minutes.